Monday, January 24, 2011

Pot Roast with Mushroom Sauce

I've been experimenting with various crockpot recipes and this one turned out to be quite tastey.  I LOVE mushrooms, so I even added additional sliced fresh mushrooms as well.

1- 1 1/2 lb. boneless beef eye round roast or round rump roast
Nonstick cooking spray
4 medium potatoes, quartered
1 16-oz. pkg. peeled baby carrots
1 10 3/4-oz. can condensed mushroom soup
1 1/4 cups sliced mushrooms
1/2 tsp. dried tarragon or basil, crushed

1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat over medium heat.  Add meat; cook on all sides until brown.

2. Place potato and carrots in a 3 1/2-4 quart slow cooker.  Place meat on top of vegetable.  For sauce:  In a small bowl stir together soup, sliced mushrooms, and tarragon; pour over meat in cooker.

3. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.  Transfer meat and vegetables to a serving platter.  Stir sauce; spoon over meat and vegetables.

Yankee Doodle

1 comment:

  1. I love mushrooms, so I definitely need to try this!